Neha Mehrotra
21-Mar-2026
In conversation with Iain Forteath, the Master Blender behind Angus Dundee.
Iain Forteath, Global Brand Ambassador and Master Blender at Angus Dundee Distillers, recently conducted exclusive whisky appreciation sessions in Chandigarh and Delhi, offering Indian enthusiasts an immersive exploration of the company’s Scotch whisky portfolio. As Master Blender, Forteath oversees cask selection, maturation monitoring, and flavour development, ensuring stylistic precision across Angus Dundee’s expressions. As Global Brand Ambassador, he engages with global trade partners and consumers, simplifying the technical nuances of Scotch whisky through insightful tastings and masterclasses.
Iain’s early introduction to the spirit, his deep expertise in whisky blending, and his passion for the craft make him a key figure in driving Angus Dundee’s global success. In an email interview, we caught up with Forteath to talk about the evolving global appreciation for Scotch and what excites him most about introducing Indian audiences to the complexity and character of fine whisky.
1. What drew you into the whisky industry, and how did your journey begin?
Being born and raised in Scotland, whisky has always played an important part in family gatherings, dinners and celebrations. It has fascinated me from an early age, and I have always been enticed by its history and heritage.
It was never my plan to work in the whisky industry. However, an unexpected opportunity to work closely with it arose when I joined a local wine and spirits specialist while searching for a ‘real’ job. This glimpse behind the curtain sparked a further interest in whisky, and I became captivated by its amazing flavours and cultural significance. What began as a passing interest gradually evolved into a full-fledged career across various facets of the industry—ultimately leading to the humbling experience of a whisky enthusiast crafting expressions enjoyed around the world. Sometimes I still pinch myself that I was able to turn my passion into a profession! It is a privilege that I don’t take for granted.
2. As Master Blender at Angus Dundee Distillers, what are your core responsibilities, and what does a typical working day look like for you?
As Master Blender, my core responsibilities are based around sourcing casks for our maturation, analysing and assessing our existing stocks and maturing inventory, and developing, then maintaining, our various whisky expressions – whether they be ‘everyday’ bulk whiskies or some of our oldest and rarest single malts.
What I love about my job is that every working day is different. Sometimes I’m in the lab examining stocks, sometimes I’m strolling through the warehouse examining casks, and sometimes I’m overseas educating markets on our whiskies and supporting our sales teams around the world. I think it is this variety that I love most about my role.
3. From your recent sessions in Chandigarh and Delhi, what shifts have you noticed in how consumers perceive complexity and craftsmanship in whisky in India?
I think the Indian whisky market is a really exciting place to be right now. Consumer knowledge and understanding have come on vastly. Ever since my first visit in 2015, I feel the thirst (pun intended) for knowledge and appreciation of the different intricacies and complexities in whisky has become quite exhilarating. Consumers are shifting and ‘trading up’ into drinking higher-quality products, and they want to know why these whiskies taste the way that they do. It is changing from a brand-driven volume drink to a knowledge-driven, appreciated treat. It is always very rewarding as a Blender, when your customers want to truly understand and appreciate what it is that they are tasting.
4. We’re seeing younger drinkers and women entering the whisky category. What’s driving this change, and how is Angus Dundee responding to it?
I think knowledge and understanding, combined with curiosity, are creating an opening for more young people to enjoy and appreciate whisky. It is also much easier to learn about whisky than it was decades ago, thanks to the internet.
For Angus Dundee, we are trying to be as approachable and accessible as possible, putting emphasis on our social media coverage and offering a diverse range of flavours and styles to cater to attract consumers.
5. In what ways does the MacRoys range stand apart from Angus Dundee’s more established whisky portfolio, and what role does bottling in India play in its growth?
MacRoys is a blended Scotch whisky specifically designed for the Indian market. It’s a lovely, rich and well-balanced whisky created in 3 distinct styles: Bourbon Cask – being creamy, nutty and smooth; Sherry Cask – being rich, sweet and gently spiced; and Peated – offering a smoky, more savoury and complex dram. All three of them are bottled at a higher strength than our standard blends so that they are able to hold up to mixing – either as a classic scotch and soda or in cocktails. Being a whisky designed for India, it was important for us to create a whisky which stands up to being mixed or chilled down with ice.
6. Can you break down the profiles of the Tomintoul 16-Year-Old, Tomintoul Seiridh, and Tomintoul Tlàth?
The three Tomintoul expressions that we showcased in Chandigarh showed a lovely variety of flavours and textures. Tomintoul T’lath is our most accessible expression in the Tomintoul range. T’lath is an old Scottish Gaelic work meaning ‘smooth’ or ‘gentle’ and this is the core style of this special single malt. Entirely matured in ex-bourbon casks, this whisky consists of a variety of ages of Tomintoul, selected and blended together to create a smooth and creamy drinking experience. Expect notes of vanilla, butterscotch, and a soft chocolate-y note that doesn’t leave a ‘burn’ or harshness on the finish.
Tomintoul Seiridh is also named using Scots Gaelic, this time meaning ‘sherry’. This whisky uses a variety of ages of Tomintoul Whisky, initially matured in ex-bourbon casks before being finished in specially selected Oloroso sherry butts from Spain. These special casks impart richer characteristics into the spirit, bringing notes of dried fruits, sweet spices and chocolate ganache. It’s a more full-bodied and slightly sweeter expression in the Tomintoul range, though still maintaining its signature smoothness.
Tomintoul 16yo is our flagship whisky and the dram that I feel best defines the Tomintoul distillery character. Matured for a minimum of 16 years in ex-bourbon barrels, this whisky boasts flavours of crème brûlée, heather honey and gentle spices. It’s incredibly structured and well-balanced, with a warming, silky smooth finish.
7. Do you have a personal favourite whisky from the Angus Dundee portfolio?
I love them all for different reasons, so it is hard to pick just one!
Tomintoul 16-Year-Old is probably the whisky I drink the most, and I love its balance and roundness. My all-time favourite release is possibly our Glencadam 25-year-old. Its fruitiness and complexity are sublime, and it’s a dram I always enjoy drinking (and blending)… However, fortunately, we have lots of delicious drams in our portfolio.
8. As Global Brand Ambassador for Angus Dundee, what’s next for you in terms of markets, education, or expanding the brand’s global footprint?
The next big market for me in terms of travel will probably be China. We have built a distillery there in Chun’An, so my trip will primarily be for blending. However, I’ll also be hosting brand education sessions for the team and consumers on the Scotch whisky portfolio of Angus Dundee Distillers.
